Saffron Phytochemistry

 

Saffron is a noteworthy medicinal and spicy plant because of its powerful odor and intensive natural yellow color. Phytochemical researches have revealed that the color is mainly due to the degraded carotenoid compounds, crocin (1) and crocetin (2) the flavor comes from the carotenoid oxidation products, mainly safranal (3) and the bitter comes from glucoside picrocrocin

Figure 1 Structures of the isolated anthocyanins from the genus Crocus

 

Figure 2 The main chemical structures of the isolated compounds from Crocus sativus

 

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